Layered Mint-Chocolate Fudge

 

4 1/2

cups sugar

1/2

cup butter

1

(12-oz.) can evaporated milk

4 1/2

cups miniature marshmallows

18

oz. (3 cups) semisweet chocolate chips

2

oz. unsweetened chocolate, cut into pieces

1

teaspoon vanilla

1

(6-oz.) pkg. white chocolate baking bar, cut into pieces

1/8

teaspoon peppermint extract

1/8

teaspoon Betty Crocker® green gel food color

2

tablespoons Betty Crocker® chocolate candy sprinkles

• 1 Line 15x10x1-inch baking pan with foil so foil extends over sides of pan. Grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat without stirring.
• 2 Remove from heat. Add marshmallows, stirring constantly until mixture is smooth. Remove 2 cups mixture; place in medium saucepan. Set aside.
• 3 To mixture in large saucepan, add chocolate chips, unsweetened chocolate and vanilla; stir until chocolate is melted and mixture is smooth. Quickly spread mixture in greased foil-lined pan.
• 4 Add white chocolate, peppermint extract and green icing color to reserved mixture in saucepan; stir until chocolate is melted and mixture is smooth. Pour evenly over fudge in pan; spread gently to cover. Sprinkle with chocolate sprinkles. Refrigerate 2 hours or until firm. Remove fudge from pan by lifting foil. Cut into squares.